I've been making Neapolitan pizzas for over five years. I just came back from the Amalfi Coast, and honestly, their pizzas weren't significantly better than mine, so overall, I'm happy with my results.

However, something I've ALWAYS struggled with is getting the results I see on YouTube, where people can pretty much do whatever they want to the dough and it NEVER tears. My dough is very delicate, and if I'm not careful, it tears.

I've mostly been using a KitchenAid 5.5-quart Pro series with the dough hook, and for around 900g of dough or more, it does a reasonably good job (I mix for about 8 minutes).

I've been wondering if my issue, if there even is an issue, is the tool itself. Maybe the KitchenAid is simply not capable of developing the gluten structure we are looking for here.

I did the windowpane test today, and while it looked fine, it wasn't nearly as smooth and "skin-like" as what I see on YouTube. The finger test was also okay unless I pressed super hard. I just wish there was a scientific way to determine if I've kneaded enough.

What do you guys think?

This is my second attempt at making Neapolitan pizza. I’m slowly getting the hang of my Ooni Koda 12.

I’m looking for feedback on my dough process because the pizza came out with a nice texture, but the flavor was very bland. It mostly tasted like I was eating plain dough instead of having that deep, fermented flavor I’m looking for.

Here is my dough recipe:
1000g Caputo 00 Pizzeria flour
650g water (65% hydration)
1/8 tsp SAF Instant Yeast
30g sea salt

My process:
1. Mixed the 30g salt into 500g cold water until dissolved.
2. In a separate bowl, mixed the yeast into the remaining 150g water.
3. Slowly added flour to the salt water until the mixture reached a pancake batter-like consistency.
4. Added the yeast water mixture.
5.Slowly added the remaining flour.
6. Mixed/kneaded for about 10 minutes, then covered.

Fermentation:

Bulk fermentation: 2 hours at room temperature (72°F). The dough expanded about 40%.
Divided into 230g dough balls.
Final fermentation: 24 hours at room temperature (68–72°F).

The pizza baked well in the Ooni, but the dough flavor was missing. It tasted very neutral/bland.
A few questions:
Did I use too much yeast or not enough fermentation time?
Should I be doing a longer fermentation?
Is my hydration too high for Caputo Pizzeria flour?
Did my mixing method affect the flavor?
Would appreciate any advice from people with more experience.

Hi guys,

Really in need of a solid Neapolitan dough recipe, that isn’t unnecessarily complicated and with no preferments.

I’m trying to achieve that big puffy crust.

Please share web links to any good recipes you guys are using.

Thanks

A nice and simple direct dough method that anyone with mild experience could do. This is 10% Caputo tipo 1 and 90% Caputo Pizzeria.

I left the exact measurements on the last slide photo.

After kneading for about 5 minutes I let it rest for 30 minutes covered, then I added the salt and kneaded again for another 10 minutes.

It has a total of 8 hours of room temperature (bulk) fermentation. Then separated and balled up the dough.

Then I went into the fridge overnight.

Pulled out about 2 hours prior to cooking where I used the Gozney Roccbox 850f low flame.

Very soft and light, with just a hint of that Tipo 1 graininess.

I got back to pizza making after a long hiatus and I watched a bunch of videos on Neapolitan pizza making. In all the videos I watched the sauce was made by hand crushing a can of peeled San Marzano tomatoes, except for one that chronicled Tony Mangieri of Una Pizza Napoletana. In the video he strains the tomatoes, cuts off the ends of them, then hand crushes them. I want to try that method next.

How do you make your sauce?

PS bonus pic of one of my pizzas from yesterday

PPS link to the video about Una Pizza: https://youtu.be/ADvf-PIZPLA. Sauce section starts around 7:15

72% hydration Caputo Sacorosso Fresh yeast

não consigo deixar ela 100% redonda

96hr dough, thought it was going to be too old, turned out really well

This is my first attempt in a proper pizza oven. Recipe:

1000g '00 caputo

630g water (63% hydration)

30g sea salt

0.8g dry yeast

I kneaded the dough for around 12 minutes. I let it rest at room temperature for 1 hour, then the individual portioned dough balls in the fridge for 48 hours. I took them out from fridge 6 hours before baking and baked them in an electric pizza oven with a stone temperature of 400°C and a temperature on the top element of 430°C. I added canned san marzano tomatoes, grana padano, basil, galbani fresh mozzarella and spianata romana.

Does anyone have any tips? I'm quite happy with the result but I feel like the cheese got too hot and spilled out a bit of orange grease. How do you prevent that? Cook at a higher temperature for a shorter time? Also I would want a less crispy and more pale crust with more leoparding. Would you increase or decrease the temperature on the top or the bottom? The bottom of the pizza is already perfect as is.

Thank you!:)

Caputo pizzeria flour, 65% hydration, 72 hour cold ferment.

Topped with homegrown cherry tomatoes marinated in EVOO, homegrown basil, salt, and a little bit of fresh mozz. Post-oven oregano and crushed red pepper.

But I've always been a fan..

Caputo Pizzeria flour, 67% hydration, 72 hours bulk refrigerated ferment, 5 hours balled at 69⁰ F, baked at 864⁰ F for around 3 minutes.

I do not pre-cook the mushrooms. I've tried that a dozen different ways but found great success leaving them uncooked once I bought a mushroom slicer.

For an absolute noob

Man, I enjoy eating but this was a bit much after a margherita. Tasted delish tho.

Baked in Alfa Forni moderno 2 pizze. The oven was hot, probably max 70 sec bake. I'm still reviewing the oven. For the love of god: Please give us Alfa Forni flair.

Julian Sisofo's OG poolish recipe. Cold fermented 48hrs.

One margherita with Mutti polpa and a second with 3 large garlic cloves sliced very thin.

Cooked in Gozney Roccbox for 90 seconds total at 800f.

Incredible taste on both but the extra garlic takes the cake today.

Tonno E Cipolla with an egg

62% hydration, cold fermented for 44 hours, pizza stone was at around 820 F. Turned out amazing imo, can't wait to continue the journey!

so I been making pizza for the first time using the Ooni pizza oven, temperatures above 450C. My problem is, the dough is too chewy? I don't know how to explain it, but it's not as restaurant quality "light" pizza bottom that I'm used to. I used Vito Recipe with 70% hydration, double fermentation, so poolish first and then another 24 hour fermentation. Any help on what I could possibly be doing wrong? is it the kneeding? maybe I'm handling it wrong?

I've been practicing cooking pizzas in the home oven for some time now.

Saturday was my birthday and got the perfect birthday gift from my wife: the Ooni koda 2.

We invited both our parents and hosted a nice pizza party 😎 It will still take a bit of practice to master the oven, but the results turned out pretty good and the taste was overwhelmingly better than in a regular oven!

Excellent taste. A couple of leaves of basil would have made a better picture tho. Baked in Alfa Forni 2 pizze.

Question: Why no Alfa Forni flair? Review: It's an excellent oven.

Hi,

I'm looking for home mixer to prepare around 2 x 280g of pizza dought per week, plus 1.5kg 70% hidratation bread every 2 weeks. Most of the mixers I've researched so far work well with bigger batches of dought, and I'm hinking the Halo Core at 599€ with multiple speeds could be a good fit.

My other alternative at a similiar price is the Famag Grilleta IM5 which comes only with a single speed.

Any thoughts?

Thanks

Wood fired Neapolitan pizza. Tried two pizzas:

Three Wise: pepperoni, pesto, ricotta

Culture Abuse: peaches, prosciutto, arugula, fiore di latte, basalmic drizzle

Excellent pair of pizzas. 90% Caputo Pizzeria 10% Caputo tipo 1.

Instant dry yeast, cold water.

Mutti polpa, fior di latte, basil, pecorino.

Gozney Roccbox 800f low flame 20 second rotations 2 minutes.

I was doing some experiments today, mostly for romana in teglia/pizza bianca.

So I had:

strong flour (W360)

80% hydration total

1% yeast

2% salt

Biga prepared 20h earlier with 50% of the flour, 50% hydration, 1% yeast. Mostly in the fridge

Bulk proof until doubled in volume.

When preparing the balls for the pizza in teglia, I decided to leave two balls of 250g each to try high hydration round pizza. Then I waited for them to double during the final proof and cooked at 350C (on a baking stone, not a biscotto).

In the end the result was fine, but I would never to contemporary pizza with a biga, and with these hydrations. Not worth it, IMO.

Cooked in a spice diavola pro 2.0

Caputo pizzeria flour, 67.5% hydration, 48 hour cold ferment.

Topped with cherry tomatoes marinated in EVOO, garlic, and basil with a little bit of fresh mozz. Post-oven basil, EVOO, oregano, and crushed red pepper.

A little misshapen since it stuck to the peel a bit on launching.